The duck wings that you buy back are cleaned up with a knife, and the fat on the edge of the wings is cut off. Only the complete lean wings are left. The remaining duck feathers are removed, cleaned and smashed into small pieces and soaked into the water.
Put a deep stainless steel pot on the stove, put the duck wing block, sprinkle a spoonful of salt, add water to flood, fire on the water, wait for the water to boil and continue to cook for 2 minutes.
Put the boiled duck wings under the water and rinse them repeatedly.
Put the pot of tea oil, wait for the foam of the tea oil to fade, pour the duck wings and stir fry, add the ginger slices and stir fry until the ginger slices are rolled up, the duck wings are golden, and the soy sauce is colored.
Finally, pour the whole bottle of beer, boil the fire and cover it for half an hour.
Adjust the salt, sprinkle the garlic slices, and spread the chopped green onion.
1. Generally, more duck wings are only bought in chilled. The taste of duck is heavier. Cooking with salt water and then repeatedly washing can remove a lot of astringency. In addition, ginger is fresh, and the taste of beer is delicious. Simmering, it will become delicious and delicious. 2, when the soy sauce is tinted, the fire should be closed, or it is easy to paste.